Recipe Box fromThe Oregonian OregonLive

Cabbage-and-Carrot Slaw With Honey-Cumin Dressing

The dressing can be prepared up to a day ahead and tossed with the vegetables before serving. The vegetables may be prepared ahead, too, though I recommend blotting the grated carrots and radishes dry on paper towels to wick away moisture. A food processor's grating disk is a better choice than a box grater because it extracts less moisture from the vegetables.

Ingredients

For the dressing:

6 tablespoons mayonnaise

1/4 cup fresh lime juice

Zest of 1 lime

4 teaspoons mild honey

2 teaspoons sugar

3/4 teaspoon whole cumin seeds

1 garlic clove

1/2 Serrano chile

Kosher salt and freshly ground black pepper

For the slaw:

1 bunch radishes, trimmed and grated (see headnote)

2 medium-large carrots, peeled and grated

1 small green cabbage, quartered, cored, and shredded fine

1/2 cup chopped fresh cilantro

Instructions

For the dressing: Combine mayonnaise, lime juice, lime zest, honey, sugar, cumin seeds, garlic and chile in a food processor; process until smooth. Season to taste with salt and pepper.

For the salad: Combine radishes, carrots, cabbage and cilantro in large serving bowl. Toss with dressing until evenly coated; serve.